Crab Cakes with Chimichurri Sauce and Chardonnay
Recipe Type: Main
for the crab cake
  • 15.50 oz/ 439 g crab lump
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon fennel powder
  • 1-teaspoon salt
  • ½ teaspoon freshly cracked pepper
  • 2 eggs
  • ¼ cup cilantro leaves
  • ½ cup breadcrumbs
  • ¼ cup vegetable oil
for the chimichurri sauce
  • 1-cup fresh cilantro
  • ½ cup fresh mint leaves
  • 2 garlic cloves, roughly chopped
  • 1 jalapeno, roughly chopped
  • zest of 1 lemon
  • juice of half lemon
  • ½ cup extra-virgin olive oil
  • salt
  • pepper
  1. To prepare the crab cake, put all the ingredients (except oil and ¼ cup breadcrumbs) in a mixing bowl. Mix everything gently and then divide it into 12 equal portions. Shape the cakes either by hand or pressing it on the muffin pan.
  2. Let the shaped crab cakes rest in the refrigerator for at least an hour. You can also keep it overnight.
  3. To unmold the crab cakes from the muffin pans, run a butter knife around the edges and it should come out neatly. You cannot rush the process as these are very fragile and can fall apart.
  4. To fry the crab cakes, place a big 9-inch non-stick skillet on medium heat. Pour 2 tablespoons of the oil and swirl it around the pan. Pour rest of the breadcrumbs on a plate. Rub a little bit of breadcrumbs on the shaped crab cakes and place it on the hot pan. Fry for 4 minutes on one side. Then, flip it carefully and fry for 4 more minutes or until it’s crispy brown on both the sides.
  5. To make the sauce, add all the ingredients in a food processor and blend until it all combines together to a smooth consistency.
  6. Serve immediately.
Recipe by Honest Cooking by Mercato Fabbrica at